food.com

Sherry's Fresh & Easy Pumpkin Pie

5.0(5)

An easy to cook and really delicious pumpkin pie. It's really easy to make because you microwave the pumpkin, which spares cutting up the pumpkin (which is really hard) and it cooks in its own juice which avoids the problem of soaking up extra water and getting soggy. I developed this recipe myself using my own conveniences and adding the little extra healthy "zing" of the yogurt.

by sbendall·published 2005-11-28

Open original recipe

Dessert

Servings

(8–10)

Total time

1h 30m

prep 30 min

Calories / serving

286 kcal

Ingredients (12)

serves

4 cups fresh pumpkinpumpkin
1 1/2 cups evaporated milkevaporated-milk
2/3 cup plain yogurtyogurt
1/3 cup milkmilk
1/2 cup brown sugarbrown-sugar
1 cup sugarsugar
1/2 teaspoon saltsalt
2 teaspoons cinnamoncinnamon
1 teaspoon gingerginger
3/4 teaspoon nutmegnutmeg
1/4 teaspoon ground clovesclove
4 eggs, slightly beatenegg

Instructions (4 steps)

01Cut the tops off two small pie pumpkins (you can also use your jack-0-lantern--you just have to figure out your own timing for the microwave) Remove the seeds and most of the stringy stuff. Replace the lids and place pumpkins (probably you'll have to do one at a time) in a microwave and cook on high for about 10-12 minutes. Check for doneness (nice and soft) and add more microwave time if necessary. This is by far the easiest way to cook pumpkin! Let the pumpkin cool completely, and then scoop the "meat" out of the skin.
02Place the 4 cups cooked pumpkin in a blender with the milks and yogurt and blend. (You may need to do this in two batches depending on your blender.)

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.

Sherry's Fresh &amp; Easy Pumpkin Pie

Sherry's Fresh & Easy Pumpkin Pie